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Author Notes:I was always skeptical about cooking lentils, especially when it takes hours for it to be cooked through- a territory that I wasn't yet comfortable. Though after seeing my Indian cooking teacher demonstrate this awesome, easy-to-make dish out of thin air, I was well determined to make this at home. It turned out to be simple and just scrumptious. Ghee is an essential ingredient in this recipe; it brings out the nutty flavor of the lentils. —FrancesRenHuang

Serves: 2

The Boil

1/2
cup pink lentils

2
cups water

1
pinch turmeric

1
pinch dried chili powder

generous
splashes of salt

The Garnish

1/2
teaspoon cumin seeds

1/2
teaspoon mustard seeds

1
tablespoon ghee

1
pinch hing (optional)

1
garlic, minced

2~4
green chiles, minced

1 gerenous
handfuls of cilantro, chopped roughly

splashes of lime juice

Cook lentils with water, turmeric, dried chili pepper and oil for 20 minutes, or until soften; take off heat.